Ingredients:

  • 2 lbs Russet or Maris Piper Potatoes, peeled
  • 4 Tbsp Unsalted Butter, melted
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 1 Tbsp Olive Oil
  • 8 oz Italian Sausage (casings removed) or 1 cup finely chopped pepperoni
  • ½ medium Yellow Onion, finely diced
  • 1 Red Bell Pepper, finely diced
  • 1 ½ cups good quality Pizza Sauce
  • 1 tsp Italian Seasoning blend
  • 1 tsp Sugar
  • 1 cup Shredded Low-Moisture Mozzarella Cheese
  • ½ cup Shredded Provolone Cheese
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup sliced black olives (optional)
  • ¼ cup sliced mushrooms (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Peel and slice potatoes very thinly (about 1/8 inch or 3mm thick). If time allows, briefly blanch slices in boiling water for 3 minutes, then drain immediately.
  2. In a large bowl, toss the potato slices with melted butter, garlic powder, oregano, salt, and pepper until evenly coated.
  3. Arrange half of the seasoned potatoes in the bottom of a greased 9x13 inch baking dish, slightly overlapping them. Brush lightly with any remaining butter mixture.
  4. In a skillet over medium heat, sauté the Italian sausage (or pepperoni) until browned. Drain off excess fat. Add the diced onion and bell pepper; cook until softened (about 5 minutes).
  5. Stir the pizza sauce, Italian seasoning, and sugar into the meat/vegetable mixture. Simmer for 2 minutes until fragrant.
  6. Spread half of the meat sauce evenly over the first layer of potatoes. Sprinkle with half of the mozzarella and provolone blend.
  7. Arrange the remaining seasoned potatoes neatly over the cheese layer. Pour the remaining sauce over the top, ensuring the potatoes are mostly covered. Gently press down.
  8. Cover the dish tightly with foil. Bake for 40 minutes to steam the potatoes.
  9. Remove the foil. Sprinkle the remaining mozzarella/provolone mix and all the Parmesan cheese evenly over the top. Bake, uncovered, for an additional 20–30 minutes, or until the top is deeply golden brown and the potatoes pierce easily with a fork.
  10. Let the casserole rest for 10–15 minutes before slicing and serving to allow the layers to set properly.